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Paleo Pizza Crust Recipe

Paleo Pizza Crust Recipe
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: dinner, Paleo, pizza, recipe, steam, superheated
Servings: 8 slices
Calories: 165kcal

Ingredients

  • 2 tbsp warm water (not hot)
  • 2 tsp honey
  • 1 packet yeast
  • 1 9-10 ounces potato, boiled
  • 1-1/4 cup almond flour
  • 1/2 cup arrowroot
  • 1/2 tsp sea salt
  • 1 egg white
  • 1 tbsp olive oil

Instructions

  • Mix together the water and honey, and stir until the honey is dissolved. Add the yeast, stir until combined, and then allow to sit until the yeast has proofed, about 5-10 minutes. If your mixture doesn't become bubbly, it's inactive, and it's best to start with fresh yeast.
  • Once your potato is boiled and then cooled, push the skin off with your fingers, and then grate the potato.
  • In a bowl, mix together the almond flour, arrowroot, and sea salt.
  • To the dry mixture, add the egg, olive oil, and yeast mixture. Stir together until combined.
  • Use your hands to form a ball with the dough in your bowl. It is much stickier than a traditional bread dough, but it will still hold together well in a rounded shape. Cover the bowl with a towel, and place in a warm area for 30 minutes to rise. The dough will nearly double.
  • Use parchment or baking paper. Use a large piece folded in half, and dump the dough onto one side of it, and then cover it with the other half. Use a rolling pin to flatten and shape into about a 10-11 inch pizza.
  • Cut off the top portion of the parchment, and slide the pizza crust onto a baking tray.
  • Bake in the Sharp Superheated Steam Countertop Oven on Bake/Reheat for 18 minutes on 425 degrees. If using a traditional oven, preheat the oven, and then bake the crust on 425 degrees for 25 minutes.
  • Top the crust as desired, and then return to the oven. Set the Superheated Steam Countertop Oven to Bake/Reheat at 425 degrees for 8-12 minutes, depending on how many toppings are loaded on top. In a conventional oven, the bake at 425 for an additional 12-15 minutes.

Notes

*Nutrition facts are for the crust alone and do not include toppings.